Indian Pork

If you're a fan of a good Indian curry, why not try it with delicious Murray Valley Pork?

The first step is to ask your butcher to tie the scotch together to lock in the succulent flavours. This is such a versatile cut of meat – you can roast it, put it on the BBQ or slow cook it to perfection for a delicious curry. Once your home, heat oil in a casserole pot and sear the pork until it's nicely browned and you've trapped in the juices. After searing it for 8-10 minutes, remove your pork and leave it to rest briefly on a plate. Then simply cook your spices for a few minutes before putting the pork back in the pot to cook for an hour and a half. Half way through the cooking process, pop in your potatoes to create a lovely full flavoured dish. That's it, your done – just plate and serve drizzled with yogurt and garnished with coriander.

Heat oil in a casserole pot and brown the pork on all sides for 8-10 minutes. Season with salt. Remove the pork and place on a plate.

In the same pot, add the mustard seeds and then the onion and fry until golden. Add ginger and garlic and all the spices and cook off for 3-4 minutes or until it is very aromatic. Place the pork back into the pot with its' juices and turn the meat in all the spices. Finish by adding the tomato paste, vinegar and stock. Cover with a tight lid, bring to the boil and then turn the heat down and simmer for 1 ½ hours. 30 minutes before the end of the cooking process, add the potatoes.

When the meat is soft and tender, remove from the pot. If the gravy is slightly runny bring to the boil to thicken up. Slice the meat and serve with the sauce, fresh coriander, a dollop of yoghurt and cooked potatoes.